Cremant de Loire
The grapes are grown on 12 acres of vineyards facing southwest and grown with sustainable practices. Vines are 30 years old on average and spur pruned. At harvest, the grapes are picked manually and give a concentrated average yield of 40 hectoliters/hectare, where the typical average for this area is 74 hl/ha.
At the winery, the grapes are pressed immediately after harvest with short skin contact to preserve fruity freshness, and a bright, light color. Fermentation begins with selected yeast strains in stainless steel thermoregulated tanks. Second fermentation occurs in the bottle, and the only filtration technique used is disgorgement of the bottles. Total sulfur at bottling is 32mg.
The wine is aged in bottle on the lees for 3 years to achieve yeasty complexity. After disgorgement, there is a dosage of 3g/liter, classifying this wine as a "Brut Sauvage." After disgorgement, the wine ages for 6 more months in bottle before being released.
Fresh strawberry and floral notes, juicy raspberry on the palate, elegant, refined and delicate, tasty minerality and a tingly finish.